Creamy Cajun Shrimp And Sausage Alfredo Recipe

Creamy Cajun Shrimp And Sausage Alfredo Recipe. Scroll to the bottom for the full recipe.

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Creamy Cajun Shrimp And Sausage Alfredo Recipe
oil
1 lb shrimp
sausage sliced
2 tsp cajun seasoning divided in 1/2 (shrimp + alfredo sauce)
1 tsp cedarwood smoked seafood seasoning or cedar plank salmon seasoning
1/2 tsp seafood seasoning
2 tsp old bay divided in 1/2 (shrimp + alfredo sauce)
2 tsp paprika divided in 1/2 (shrimp + alfredo sauce)
1 16 oz box pasta
1 tbsp butter
1-pint heavy cream
2 tsp garlic minced
1/2 tsp chicken bouillon
1/4 cup parmesan cheese
parsley chopped

Welcome back to cooking with Tammy today I’m going to show you how to make a quick and easy shrimp and sausage Cajun style alfredo pasta so without further Ado let’s introduce our ingredients and get to cooking first one up is our sausage this is andouille sausage by the

Way however feel free to substitute using any type of sausage we also have some jumbo shrimp that’s been deveined both back in or should I say back in front all right do whatever you prefer we also have some butter along with our dry pasta use any type of pasta guys if

You want to use let’s say spaghetti vermicelli rigatoni penne pasta you can definitely do that as well we have a small pinch of salt along with grated Parmesan cheese our heavy whipping cream garlic and for our seasonings Let’s see we have our Old Bay we have Cajun

Seasoning along with our seed of wood smoked seafood seasoning seafood seasoning and paprika with all of that being said let’s get to cooking all right water is boiling hot and ready to go so I’m gonna add a small drizzle of oil to the water simply because I don’t want

My pasta sticking together if you don’t want to add the oil I know some people they don’t care to add the oil you can omit it basically just subtract it if you don’t want to add the oil let’s get the pasta in the pot give it a quick stir

And this should be cooking for about 20 minutes so it’s good that we get that started ahead of time in the meanwhile we’re going to work on cutting up our enzoi sausages I like to cut it at a slant simply because for presentation purposes I think it stands out really good

This by the way is in Dewey by Hillshire if you want to use let’s see they come in so many different variations this particular uh company they have the turkey sausage they have the beef the Polish sausage you name it they got it and that’s it we’re going to slide this

To the side for the moment and we are going to work on seasoning up our shrimp so first thing we want to do is hit it with a small drizzle of oil because we’re going to be adding a dry rub adding the oil definitely helps to spread the dry ingredients a lot easier

First thing we want to hit it with is our cooking with Tammy’s Cajun seasoning however if you don’t have it you can always get it at cooking with tammy.shop or you can simply use what you have let’s open the other part because I need it to come out all right

This by the way is salt free which is a great thing we’re also going to add some of our Cedar Wood smoked seafood seasoning which is definitely going to give the ultimate delicious citrusy Smoky flavor cooking with Siamese seafood seasoning as well which is going to bring

A great deal of flavor and depth to this recipe small amount but this one goes a far away all right we’re going to add some you know let’s add the Old Bay first all my Seafood lovers I know you familiarize with Old Bay trust me I’m

Gonna add a small amount because it does contain some salt we’re also going to add our paprika for color let’s give this little shrimpy some color we’re gonna get in there we’re gonna mix it all up mix it on up really really good make sure the seasoning is on every

Single piece of shrimp because we want to bring out the ultimate flavor everybody’s different some people say you know something I only eats vein the back part because that’s the part with the oh you know what but listen in the front part it looks the same I

Don’t want to hear that oh that’s the digestive tract that’s the guts listen they look the same if it looks the same it’s the same thing so I just prefer to take out the vein from the back and the front it takes two seconds doesn’t take long

All right that is it check it on out beautiful in the meanwhile let’s get this pan hot first thing I want to do is add a small drizzle of oil to my large size pan once that all comes up to temperature we are going to introduce our sausages for the pan

In the meanwhile let’s check on the pasta give it a good stir make sure nothing is sticking together the pasta is starting to plump on up which is great however I am going to cover it back down and allow it to cook a little bit more I’m gonna cook it a little more

Past Al Dente simply because I’m not going to be placing it into the oven and of course I want my pasta to be a little bit more on the soft this side foreign this is Flavor all right we’re gonna introduce our shrimp to the same pan We’re going to take the shrimp one out and we’re going to rest it alongside the sausages can’t tell me this is not perfect and the cool thing about it is this could definitely be enjoyed by itself so this flavorful pan we are going to add some butter allow the butter to

Become nice and melted perfect we are going to add our heavy cream we’re going to take our time and just mix it on in adding the heavy cream at this point is going to help to deglaze the bottom of the pan unlocking all of those beautiful flavors I’m just

Gonna go ahead and use my spatula Stir It really really good aiming for the bottom of the pan to help with the deglazing process we’re gonna add our garlic we’re gonna allow it to come to a slow simmer we’re not going to do anything else just yet

I’m going to introduce a small amount of chicken bouillon toy sauce however if you want to add let’s say maybe Seafood bouillon you can definitely do that as well we’re going to add some of our parmesan cheese and we’re gonna Stir It On In and this is going to work as a

Taking an agent I’m gonna give that some time to thicken on up I’m gonna add some Cajun seasoning to our alfredo sauce along with a small amount of paprika and of course some Old Bay Seasoning as well I’m gonna Stir It On Up really good make sure everything is all Incorporated

And it’s about that time guys we’re going to introduce both our shrimp and our sausages back to the pan make sure you get all of those juices into the sauce Stir It On Up allow the shark enough time to cook all the way through about a minute or two should be perfect

This looks amazing in the meanwhile we’re going to introduce our rigatoni pasta to our beautiful sauce all right perfect I’m gonna Stir It On in really really good oh my God I had it off with some freshly chopped parsley and we are finished our beautiful occasion shrimp and sausage alfredo

Pasta is done don’t forget to get your seasoning start cooking with Tammy dot shop they bring out a plethora of flavors the ultimate flavors guys definitely give this recipe a try let me know what you think and as always I will keep the recipes coming and I will catch

You in another video talk to you later bye guys